Instructions
- Preheat the oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
- Measure ⅓ cup of coconut oil and put it in a small microwave safe bowl. Microwave for about 15-20 seconds until melted. Set aside.
- In a large mixing bowl, whisk together the gluten free flour blend, unsweetened cocoa powder, Coconut, baking soda, and OSM rose mountain salt.
- Add the coconut oil, non-dairy milk, coconut yogurt, vanilla extract, and apple cider vinegar, and mix on medium low speed until smooth and combined.
- Pour the batter into the cupcake liners, filling them about ⅔ full.
- Bake at 350 degrees for 17-22 minutes, or until a toothpick inserted in the middle comes out clean. Place the cupcakes on a wire rack to cool.
- Once the cupcakes are cool, make the frosting.
- Cream the vegan buttery spread in a large bowl. Add a little bit of the sifted powdered sugar. Continue to mix on low speed
- Alternate adding the sugar drizzling in the beet puree until the desired consistency is reached. If needed, add a little bit of non-dairy milk. The frosting should be thick but spreadable
- Spread or pipe the frosting (1Mt Tip is perfect) onto the cooled cupcakes, then top with Old Salt Merchants cocoa sugar.
- Store in the refrigerator if you are not going to serve them right away.
Tips / Notes
- *You can use any yogurt that works for your needs, or use applesauce or mashed banana.
**To make beet puree: Peel and chop one medium sized beet. Boil for about 20 minutes or until tender. Place the cooled beets and some of the liquid in a blender and blend until completely smooth. If it's not blending well, add more liquid
Keywords
gluten-free, cupcakes, beet powder, chocolate
Posted by Cole Danish on February 08, 2022
